"Brotgewürz" is a bread spice mixture often mentioned in German bread recipes. It is used most often in southern Germany, Austria and Switzerland, as well as South Tyrol. Most breads in northern Germany do not contain it or whole caraway seeds, which is also very popular in the south. Most of these spices are considered to be digestive aids.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 10-12 tablespoons
- 5 T. caraway seed
- 3 T. anise seed
- 3 T. fennel seed
- 1 T. whole coriander
Grind all seeds together in a clean coffee grinder or with a mortar and pestle. Store with other spices in a dark, dry area of the house.
You may also mix together and use whole, if you prefer.
Use 1 to 3 teaspoons of the spice mixture per loaf of bread.
This spice mixture may also contain one to two teaspoons of the following spices, fenugreek, sweet trefoil, allspice or cardamom.
Used in this recipe: Schwarzwälder Kruste.
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